This pizza hotteok is a savoury spin on a Korean snack. The yeasted pancake is filled with pepperoni, cheese and tomato sauce like a pizza pocket of sorts.
- 120 ml whole milk warm
- 15 g granulated cane sugar
- 3 g active dry yeast
- 150 g all-purpose flour plus additional if the dough is a little feels too sticky
- 15 g glutinous rice flour
- 15 g tapioca starch
- 2 g sea salt
- 20 ml avocado oil divided or vegetable oil
- 80 g pepperoni diced
- 80 g mozzarella cheese shredded
- 60 ml tomato sauce/pasata
Make the dough:
In a bowl, combine the warm milk, sugar and yeast and give it a stir; let the yeast activate and become foamy.
Add the all-purpose flour, glutinous rice flour, tapioca starch into a stand mixer bowl fitted with dough hook attachment.
Pour in the activated yeast mixture into the dry ingredients, add salt, 1 tablespoon (15ml) oil and knead until smooth and shiny.
Transfer the dough to a lightly oiled bowl and cover with a cloth. Leave it to rest in a warm location.
Once the dough has doubled in size, divide into 6 equal portions.
Roll out the dough in to a round disc.
In the centre, fill with 2 teaspoon tomato sauce, shredded cheese, and diced pepperoni. Tip: try not to get any sauce on edges of the dough or it will be difficult to seal.
Note: you can add more cheese or pepperoni depending on your taste. Try not to overstuff the hotteok or it may explode.
Gather up the edges of the dough and pinch to seal.
Place seam side down and repeat with the remainder.
Cover with plastic wrap/cloth and let it rise until slightly puffy, about 20-30 minutes.
Heat up a flat top griddle or frying pan over medium heat.
Lightly grease with 1 teaspoon (5ml) of oil.
Add the hotteok to the griddle and press down gently with a spatula to flatten.
Cook for about 4-5 minutes per side, until lightly golden in colour.
Calories: 264kcal | Carbohydrates: 26g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 509mg | Potassium: 139mg | Fiber: 1g | Sugar: 4g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg